Homemade Turtle Candies are a classic confection featuring clusters of crunchy pecans and chewy caramel, all generously coated in rich milk or dark chocolate. These decadent treats offer a delightful combination of textures and flavors: the salty, roasted pecans provide a satisfying crunch, the buttery caramel offers a sweet and chewy pull, and the smooth, melt-in-your-mouth chocolate ties everything together in a harmonious blend. Often garnished with a pecan half on top, these candies are not only delicious but also visually appealing. Making them at home allows for customization of the chocolate type and the level of caramel chewiness, resulting in a truly personalized and irresistible treat. They are perfect for gifting, holiday gatherings, or simply indulging in a sweet homemade delight.
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 cup heavy cream, warmed
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Pecan Clusters:
- 2 cups pecan halves or pieces, toasted
For the Chocolate Coating:
- 12 ounces milk chocolate, dark chocolate, or semi-sweet chocolate, chopped
- 1 tablespoon vegetable shortening (optional, for smoother chocolate)
Optional Garnish:
- Extra pecan halves
Equipment:
- Heavy-bottomed saucepan with a candy thermometer
- Large mixing bowl
- Parchment paper or silicone baking mats
- Baking sheets
- Double boiler or microwave-safe bowls
- Spoons or forks for dipping
Instructions:
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves or pieces in a single layer on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly golden. Keep a close eye on them to prevent burning. Let them cool completely.
- Make the Caramel:
- In the heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and water. Stir over medium heat until the sugar is dissolved.
- Bring the mixture to a boil without stirring. Once boiling, clip a candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom.
- Continue to cook the caramel without stirring until it reaches 245°F (118°C), the firm-ball stage.
- Remove the saucepan from the heat. Carefully and slowly stir in the warmed heavy cream. The mixture will bubble vigorously.
- Add the butter and salt and stir until smooth. Return the saucepan to medium heat and continue to cook, stirring occasionally, until the caramel reaches 248-250°F (120-121°C), the firm-ball stage again.
- Remove from heat and stir in the vanilla extract. Let the caramel cool slightly for a few minutes to thicken.
- Assemble the Pecan Clusters:
- In the large mixing bowl, toss the toasted pecans with the slightly cooled caramel until they are evenly coated.
- Drop spoonfuls of the caramel-coated pecans onto parchment paper or silicone baking mats, forming clusters of your desired size.
- Melt the Chocolate:
- Double Boiler Method: Place the chopped chocolate in a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Stir occasionally until the chocolate is smooth and melted. If using, stir in the vegetable shortening for a smoother consistency.
- Microwave Method: Place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and melted. If using, stir in the vegetable shortening.
- Coat the Caramel Pecan Clusters:
- Once the chocolate is melted and the caramel pecan clusters have set slightly (but are not completely hard), dip each cluster into the melted chocolate, ensuring it is fully coated. You can use a fork or a dipping tool for this.
- Lift the chocolate-covered turtle from the chocolate and let the excess drip off. Place it back onto the parchment paper or silicone mat.
- Garnish (Optional):
- If desired, place a pecan half on top of each chocolate-covered turtle before the chocolate sets.
- Set the Chocolate:
- Allow the chocolate to set completely at room temperature or, for a faster set, place the baking sheets in the refrigerator for about 15-20 minutes.
- Store: Once the chocolate is set, store the homemade turtle candies in an airtight container at room temperature for a few days or in the refrigerator for longer storage.
Tips and Notes:
- Pecan Toasting: Toasting the pecans enhances their flavor and crunch.
- Caramel Consistency: The temperature of the caramel is crucial for its texture. Use a candy thermometer for accuracy. Be careful when working with hot caramel as it can cause severe burns.
- Chocolate Tempering (Optional): For a glossy and snap-resistant chocolate coating, you can temper the chocolate. This is a more involved process that requires specific temperature control. For a simpler approach, the addition of a little vegetable shortening can help with a smoother finish.
- Nut Variations: While pecans are traditional, you can experiment with other nuts like walnuts or almonds.
- Caramel Variations: You can add a pinch of sea salt to the caramel for a salted caramel version.
- Make Ahead: Turtle candies can be made ahead of time and stored in an airtight container.
- Gifting: These homemade turtles make a wonderful gift. Package them in decorative boxes or bags.
Enjoy your delicious homemade Turtle Candies!